Poshadri Achinna
@pjtsau edu.in
Assistant Professor
Professor Jayashankar Telangana State Agricultural University
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Agricultural and Biological Sciences, Microbiology, Toxicology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Malleboina Penchalaraju, Achinna Poshadri, Gugulothu Swaroopa, Indra Teja Nikkam, and Sowriappan John Don Bosco
Wiley
SummaryThe current study was designed to supersede the meat protein with pulse‐based proteins and to determine the suitability of the processing method for commercialisation of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The PPCs were subjected for physicochemical, morphological, GC–MS and thermal analysis. The PPCs of green gram to horse gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the PPCs exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td °C) 89.50 ± 2.57 and enthalpy (ΔH (J g−1)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O–H stretching wide bands for mutton deep‐fried meatballs (3321.22 cm−1) and plant‐based deep‐fried meatballs (3288.28 cm−1), whereas PPCs in the region of (3275–3278 cm−1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn and random coil of PPCs were observed in the region of 1600–1700 cm−1. Amide N–H bending (1400–1500 cm−1) and the C–O stretching bands (1000–1300 cm−1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (colour, texture, juiciness and overall acceptability), colour properties (L* and b*) and textural properties such as hardness, adhesiveness and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialisation of meat substitutes, which will reduce the environmental impact and carbon footprint.
A. Poshadri and H.W. Deshpande
Wiley
SummaryThe demand to produce non‐dairy, thermostable synbiotic food has been rising dramatically. The food industry is promoting shelf‐stable, non‐dairy and gluten‐free alternatives while providing health products containing synbiotics, probiotics and prebiotics to cater to the vegan, lactose and gluten‐intolerant populations. This study was aimed at investigating the physicochemical and sensory attributes of dry and cooked gluten‐free vermicelli produced from a composite blend of pseudocereals (amaranth, buckwheat and quinoa) compared to wheat vermicelli. Further, B. coagulans IS2 spores were added to sample T2 (a blend of 50% amaranth, 30% buckwheat, and 20% quinoa) to produce synbiotic vermicelli. The order of quality of gluten‐free composite pseudocereal vermicelli samples in terms of technological and functional characteristics was T3 > T2 > T1. Further, T2 and control samples were highly preferred through sensory evaluation. The prebiotic properties of pseudocereals and psyllium husk were successfully utilised in the development of gluten‐free synbiotic vermicelli with potential health benefits to withstand probiotic B. coagulans spores in cooked vermicelli. The probiotic B. coagulans IS2 spores survived during the vermicelli production and cooking processes, and their survival count in cooked pasta was approximately 7.0 log10 CFU g−1 (9.0 log10 CFU/serving size of 50 g), which would be considered adequate to have beneficial effects on consumers.
A. Poshadri, Deshpande H. W, Khodke U. M, and Katke S.D
Enviro Research Publishers
The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.
H.W. Deshpande, , S.D. Katke, A. Poshadri, , and
Triveni Enterprises
Aim: The study was undertaken to evaluate the survival probiotic organisms and its influence on the physical, chemical, nutritional and sensory characteristics of sweet orange juice. Methodology: Two samples of probiotic juice were prepared with 10 percent innoculum containing LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum). Sample A (without encapsulated strains) and Sample-B (with encapsulated strains) were prepared and incubated for 10hrs at 35oC. After incubation, the physico-chemical analysis of both the samples were analyzed for TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content. Results: The results of TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content for sample –A and Sample –B were 11.4˚Brix, 3.51, 0.82 percent, 6.1 percent, 1.5 percent, 4.6 percent, 40mgml-1 and 11.6˚ Brix, 3.68, 0.77 percent, 6.4 percent, 1.7 percent, 4.9 percent, 40 mg ml-1, respectively. Sensory evaluation revealed that overall acceptance of probiotic juice containing encapsulated strains and free strains in the first week was 8.3 and 7.8, respectively. Even after 4 weeks of storage, the overall acceptance for juice with encapsulated strains was better than free strains with a score of 7.5 and 7.0 at the end of storage period. Interpretation: The sweet orange juice with encapsulated strains has high viable cell count (109cfu ml-1) even after 4 weeks of storage resulted in stable therapeutic probiotic sweet orange juice. It is further, suitable for commercial production of probiotic sweet orange juice with probiotic cultures.